Mexican Meatballs

The meatballs are very soft, literally melting, and the sauce is hot, spicy and very spicy. Do not be intimidated by the endless list of ingredients, everything is quite familiar - such a spicy Mexican cuisine.

Ingredients

• 1 small white onion
• 3 cloves of garlic
• 250 g beef (minced)
• 250 g pork (minced)
• 70 g bread crumbs
• 1 tbsp. l. chopped parsley leaves (more)
• 1 tbsp. l. chopped mint leaves (more)
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 2 tsp tomato paste
• 1/2 tsp mustard
• 1 tsp Worcestershire sauce
• 1 egg
• 1 tbsp. l. with capers on top, chop
• 2 boiled eggs
• sea ​​salt and pepper
• 180 ml milk
• 80 g long grain rice, boiled until almost cooked
• 1 serving Smoky tomato sauce (prepared separately)
• 1 can of canned tomatoes
• olive oil
• 1 small onion, cut into wedges
• 1-2 cloves of garlic
• a pinch of ground cumin
• sea ​​salt and pepper
• 80 ml red wine
• 1 bay leaf
• 2 sprigs thyme or oregano
• pinch of Demerara sugar
• 1-2 tsp puree or chipotle sauce
• 150 ml water or chicken stock

Directions

1. Prepare bread crumbs. To do this, I grind stale bread in a processor. Also grind the onion and garlic in the processor.
2. Chop the onion and garlic in the processor.
3. We make minced meat from meat (you can even in a blender) and mix well with onions, preferably with your hands.
4. Add bread crumbs and other ingredients besides milk, rice, boiled eggs and Smoky tomato sauce. Season with salt, pepper and stir.
5. Now add the chopped boiled eggs and stir gently.
6. Then the turn of rice and milk. The minced meat will be a little runny, but don't worry, it should be so. Put it in the refrigerator for 10-15 minutes.
7. Now let's move on to our Smoky tomato sauce. In a saucepan, add a couple tablespoons of olive oil and our chopped onion. Fry the onion over low heat for five minutes until it becomes transparent. For a sweeter sauce, cook the onion for 5 to 30 minutes. Add chopped garlic and cumin and continue cooking for a few more minutes. Season with salt and pepper.When the onions begin to change color, add the herbs, tomatoes and sugar to the saucepan. Pour in wine, chipotle sauce and simmer for about 5-10 minutes. kneading tomatoes with a wooden spoon. Add water or broth and simmer for about 20 minutes. over low heat. Add more salt or pepper if necessary.
8. At the end of cooking, punch the sauce with an immersion blender (do not forget to remove the bay leaf before this).
9. Make small meatballs with minced meat and place in a baking dish. Refrigerate for a while while the sauce is cooking.
10. As the sauce is ready - fill it with our meat balls
11. Cook the meatballs for 45 minutes. at 180 degrees. Serve with hot peppers and potatoes.